Black Knight – Guji, Ethiopia

Radiant berries. Velvet chocolate. Noble Ethiopian elegance.

✧ Origin

Sourced from the celebrated highlands of Guji, Ethiopia, Black Knight showcases the region’s signature fruit intensity and refined structure. Slow-ripened heirloom cherries grown at altitude develop deep sweetness and layered berry character unique to this origin.

✧ Tasting Notes

A vibrant yet smooth profile built around ripe red fruit:

• Red berries

• Strawberry

• Grape

• Chocolate

Juicy berry brightness opens the cup, evolving into gentle grape sweetness and finishing with soft cocoa depth.

✧ Cup Character

Silky and expressive with balanced sweetness and clean structure. The fruit notes remain vivid without sharpness, while chocolate undertones provide grounding warmth and a lingering finish.

✧ Roast Expression

Light filter roast designed to preserve Guji’s natural fruit aromatics while allowing round sweetness and cocoa nuance to emerge.

✧ Coffee Details

Origin: Guji, Ethiopia
Variety: Ethiopian Heirloom
Process: Natural (typical for berry-forward Guji — adjust if needed)
Altitude: High-grown
Roast: Light (Filter)
Profile: Fruity • Sweet • Smooth

✧ Signature Impression

Black Knight balances brightness and depth — a coffee where lively red fruit meets velvet chocolate in elegant harmony.

Father’s Coffee – Ethiopia – Lalesa, Gedeb 🇪🇹 (Filter Roast)

A Juicy, Deeply Sweet, & Expressive Ethiopian Cup

From Lalesa, Gedeb, this anaerobic natural Ethiopian coffee is a vivid and memorable expression of place. Grown at very high altitude and carefully processed, it delivers layered fruit sweetness, gentle fermentation depth, and a silky, filter-friendly structure.

This is a coffee that balances intensity with elegance — vibrant, grounding, and deeply evocative.

🌿 Country: Ethiopia
📍 Region: Lalesa, Gedeb
🏡 Farm / Station: Lalesa Gedeb
👨🌾 Producer: Ephtah Specialty Coffee
⛰ Altitude: 2,150–2,200 m a.s.l.
🔬 Process: Anaerobic Natural
🫘 Variety: Heirloom
☕ Tasting Notes: Cherry cola, mulberry, cocoa beans
📈 Roast Level: Light (Filter Optimized)
📍 Brew Method: Suitable for all filter brewing methods (V60, Solo Dripper, AeroPress, Chemex, French Press)
🌰 Type: Roasted whole bean coffee

What Makes It Special?

🌍 More Than a Station — A Place That Stays With You

For us, Lalesa is not just the name of a station. It is a place where we stood and watched women carefully sorting coffee, where attention and pride were vi

sible in every movement. It is where we met Wubit, leading her team with quiet strength and unwavering determination.

Lalesa is proof that coffee can change lives — not in theory, but in reality.

This coffee carries the taste of that place: honest, vibrant, and full of intention. And now, we are grateful to share it with you.

Father’s Coffee – Colombia – El Paraíso 🌿🇨🇴 (Filter Roast)

A Spiced, Citrus-Lifted, & Elegant Colombian Cup

From El Paraíso, Colombia, this carefully roasted filter coffee offers a refined and aromatic profile driven by warm spice and bright citrus. Thoughtfully grown and precisely processed, it showcases clarity, balance, and a quietly expressive cup — elegant without excess, comforting yet vibrant.

Expect a tea-like structure layered with gentle spice, herbal nuance, and a fresh orange finish.

🌿 Country: Colombia
📍 Region: El Paraíso
🏡 Farm / Origin: El Paraíso
👨🌾 Producer: Father
⛰ Altitude: High elevation
🔬 Process: Washed
🫘 Variety: Colombian heirloom selection
☕ Tasting Notes: Cassia, nutmeg flower, thyme, orange
📈 Roast Level: Light (Filter Optimized)
📍 Preparation: Suitable for all filter brewing methods (Solo Dripper, V60, Chemex, AeroPress, French Press)
🌰 Type: Roasted coffee beans

What Makes It Special?

🌿 A Cup Built on Heritage & Intention

Father’s Coffee from El Paraíso reflects a philosophy of patience, restraint, and respect for origin. Rather than overpowering intensity, this coffee leans into balance — allowing spice, herbs, and citrus to unfold gently with each sip.

It’s a coffee that rewards attention and slow brewing.

🧪 Washed Process Clarity

• Warm cassia spice and aromatic nutmeg flower

• Subtle herbal thyme complexity

• Bright orange citrus with a clean, elegant finish

• Transparency Report

  💎 Single Origin: Colombia – El Paraíso
  🌱 Process: Washed
  🔥 Roast Profile: Light Filter Roast
  🌰 Format: Whole Bean

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  Brewing Recommendation

  ☕ Pour Over (V60 / Solo Dripper): Accentuates spice clarity and citrus lift
  🫖 Chemex: Clean, aromatic, and tea-like
  🌀 AeroPress: Structured, warm, and expressive
  🫗 French Press: Rounded spice with soft citrus sweetness

South Roastery – Wamina Filter (Ethiopia)

1kg – Whole Bean Specialty Coffee | Roasted for Filter

🌍 Origin

• Country: Ethiopia

• Region: Hambela, Guji Zone

• Altitude: 1,950–2,200 meters above sea level

• Climate: High-elevation microclimate with cool nights and steady sun — ideal for slow cherry maturation and floral depth.

🌱 Producer & Farm

• Breed (Varietal): Heirloom

• Farming Practices: Organic and shade-grown, hand-harvested with a focus on ripeness and sustainability

🍒 Process

• Method: Anaerobic Natural (Anaerobic Drying)

Processing Notes:

• Ripe cherries undergo controlled anaerobic fermentation in sealed tanks

• Followed by slow natural drying on raised beds

• Technique enhances fruit depth and preserves aromatic complexity

☕ Tasting Profile

• Primary Notes: Plum, Cherry, Chamomile Tea

• Supporting Notes: Subtle florals, soft spice, raw sugar

• Mouthfeel: Silky and tea-like

• Acidity: Bright yet balanced

• Sweetness: Delicate and layered

🔧 Recommended Brewing

• Filter Methods (V60, Kalita, Chemex): Clean, elegant, with layered fruit and florals

• AeroPress: Juicy, with a soft, tea-like body

• Cold Brew: Refreshing and floral with a plum-like sweetness

✍️ Roaster’s Note

This anaerobically dried lot from Hambela is a refined take on Guji’s fruit-forward identity — with lush plum and cherry flavors balanced by calming chamomile tea notes. A serene, elegant cup best enjoyed slowly.

SOUTH ROASTERY
☕ Rooted in Origin. Roasted with Purpose.

Cascara Pods
Discover the versatile charm of Cascara Pods, a unique byproduct of the coffee cherry with endless culinary possibilities.

• Region/Farm: Handpicked from the renowned coffee region of Yirgacheffe, Adado, celebrated for its rich coffee heritage.
• Tasting Notes: Revel in the natural sweetness of tangerine, honey, and dates, creating a delightfully complex flavor profile.

Usage Ideas:

• Tea: Brew a refreshing tea with warm, fruity undertones.
• Syrup: Create a flavorful syrup to drizzle over pancakes, desserts, or cocktails.
• Cooking/Baking: Add depth and natural sweetness to dishes, marinades, and baked goods.

• Cascara Pods

  Experience the unique and sustainable magic of Cascara Pods, crafted from the dried husk of the coffee cherry. Perfect for tea lovers, culinary enthusiasts, and adventurous bakers alike!

  • Region/Farm: Harvested from the prestigious Yirgacheffe, Adado region in Ethiopia, known for its world-class coffee.
  • Altitude: Grown at an impressive 1,800 M.A.S.L, contributing to its rich and nuanced flavors.
  • Variety: Heirloom, preserving the authentic character of Ethiopian coffee cherries.
  • Process: Natural, ensuring a vibrant and fruity flavor profile.
  • Tasting Notes: Bright hints of tangerine, balanced with the sweetness of honey and the richness of dates.

  Best For:

  • Omniroast applications, making it suitable for a wide range of brewing and culinary techniques.

  Ingredients: 100% dried coffee cherry husk.

  How to Enjoy:

  • Tea: Brew a warm and fruity infusion.
  • Syrup: Create a naturally sweet syrup for beverages and desserts.
  • Cooking/Baking: Add complexity to recipes with its bold, sweet, and tangy notes.

Cazador – Funkey (Colombia) is a vibrant, specialty coffee inspired by Colombia’s dynamic culture and rich coffee heritage. Sourced from the renowned coffee-growing regions of Colombia, this blend offers a bold and playful profile that’s as lively as its name suggests.

Tasting Notes

• Flavor: A complex mix of red berries, citrus zest, and cocoa, with a subtle hint of tropical fruits.
• Aroma: Bright and fruity, with undertones of roasted nuts and brown sugar.
• Body: Medium-bodied with a smooth, silky finish.
• Acidity: Crisp and fruity, typical of high-quality Colombian coffees.

Origin

Grown at high elevations in Colombia’s mountainous regions, this coffee is produced by skilled farmers dedicated to sustainable farming. The unique microclimates and fertile soils of the region give this coffee its characteristic lively flavor.

Roast Level

Medium-light roast, highlighting the coffee’s fruity notes and bright acidity while preserving its inherent sweetness and balance.

Brewing Recommendation

Ideal for pour-over, AeroPress, or drip brewing, offering a refreshing and energizing cup every time.

Cazador – Funkey is more than just coffee—it’s a joyful experience in a cup. With its playful flavor and rich Colombian roots, it’s the perfect brew to kickstart your day with energy and good vibes.

Three Coffee – Gedeb Chelbesa (Ethiopia) – Filter

Gedeb Chelbesa comes from one of Ethiopia’s most celebrated coffee regions. The Gedeb area is known for producing sweet and flavorful lots, thanks in part to the varietals planted and the relative youth of the coffee trees. This particular lot from Chelbesa is processed as a natural, allowing the fruit and aromatic qualities to shine.

Due to its elevation, the coffee has medium-high natural acidity. During processing, it undergoes light fermentation, which enhances the coffee’s sweetness and produces delicate “fruited” aromatics. Subtle ferment notes appear in the cup as yellow tropical fruit, created by the aromatic esters developed during processing. The roast profile—designed for both filter and espresso—highlights these bright, acidity-driven fruit characters, resulting in a vibrant, sweet, and complex cup.

Sensory Profile

Expect a lively cup with tropical yellow fruits, red fruits, and a natural sweetness that balances its medium-high acidity.

Tasting Notes:
Orange Fruit
Yellow Fruits
Sweet

Espresso Recipe (Three Coffee Recommendation)

Dose: 19g
Yield: 36–37g
Extraction Time: 28–29 seconds
Water Temperature: 92°C
Resting Period: 27–35 days from roast date
Basket: VST 20g basket

Brewing Tips

Preheat the portafilter by flushing hot water before brewing. Espresso should start as slow, syrupy drips before flowing into a steady stream. Adjust grind size to achieve the recommended extraction time, and weigh both dose and yield accurately for consistency.

Three Coffee – Guji Anasora Anaerobic (Ethiopia)

Guji Anasora Anaerobic is a specialty coffee from the Guji region of Ethiopia, processed using anaerobic fermentation to create a unique and vibrant flavor profile. This method enhances the coffee’s natural fruit and spice characteristics while adding depth and complexity to the cup.

Tasting Profile

Expect a juicy, fruit-forward cup with pronounced plum and tropical fruit notes, accented by subtle spicy undertones. The coffee is bright, aromatic, and full of character, reflecting the unique terroir and careful processing of the Anasora lot.

Tasting Notes:
Plum
Tropical Fruits
Spices

Three Coffee – Gondo AA Washed (Kenya)

Gondo AA Washed comes from the Gondo Factory Washing Station located at approximately 1900 meters above sea level in the Mathioya area of Muranga County, Kenya. The region is highly competitive, with many washing stations competing to attract farmers. Because Kenya’s traditional auction system rewards higher quality with higher prices, washing stations that consistently produce excellent coffee are able to pay farmers more, encouraging better cherry selection and processing.

This particular lot is processed using a classic Kenyan double-stage washing method. After harvest, the cherries are pulped and soaked in water for around 48 hours, then cleaned and soaked again for an additional 48 to 72 hours before drying. This process minimizes fermentation influence and allows the varietal character and terroir to clearly express themselves in the cup.

Sensory Profile

This coffee shows the trademark vibrancy and sweetness of high-quality washed Kenyan coffees. Expect bright citrus notes combined with white and yellow stone fruits, supported by a sugary sweetness. The cup is clean, juicy, and sweet, with lively acidity and a structured finish.

Tasting Notes:
Citrus
Stone Fruit
Plum
Sugary Sweetness
Juicy Acidity

Espresso Recipe (Three Coffee Recommendation)

Dose: 18.9g
Yield: 38.5–39g
Brew Ratio: 1:2
Extraction Time: 26–27 seconds
Water Temperature: 92°C
Resting Period: Fresh (1–7 days from roast date)
Basket: VST 20g basket

Dial-in Tips

Ensure the portafilter is properly heated before brewing by flushing hot water through it. The espresso should begin as slow drips, appearing thick and syrupy, before flowing into a steady stream. Adjust grind size to achieve the recommended extraction time, and always weigh both dose and yield for consistency.